This versatile cake can be used as a base for almost any fresh fruit compote - strawberries, peaches, nectarines, & poached pears. I use peaches soaked in a sweet muscat ( Muscat de Beaumes de Venise) for a true Rhône dessert. A tube or Bundt style pan is essential for even cooking and rising of this cake.

May is my birthday month and red is my favorite color. I am not big on traditional birthday cake (hate icing) but I love strawberry shortcake. This almond butter cake is delightful with any berries and a dollop of whipped cream or creme fraiche. This makes a large cake that keeps very well. Later in the summer it is equally good with sliced peaches.

No Easton family gathering is complete without the cheesecake. The recipe came from Bill's mom and uncle to Bill, and then to me where I added some Meyer lemon zest and juice. I passed the baton to our son Ridge who likes the original plain vanilla version. I have included both variations.

Have an abundance of pears? When you smell this cake baking in the oven, you will know fall has arrived.

This very moist, sponge cake satisfies my fruit dessert cravings in the dead of winter, when citrus is at their peak. Simply delicious with a little honey yogurt or vanilla ice cream and some fresh orange slices.